About recipe

This vibrant citrus salad is packed with fiber and water to support healthy digestion, making it as nourishing as it is delicious. Tossed with a zesty honey-mustard dressing, it’s light, refreshing, and sure to impress your guests.

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Ingredients (serves 1)

Salad:

• A small bag of arugula
• 1 blood orange
• 2 Navel (or Cara Cara) oranges
• 1 grapefruit
• 1/2 cup pomegranate seeds
• 1 small fennel bulb
• 1/2 cup chopped mint

Dressing:

• 1 Tbsp juice from one of the oranges
• 1/2 tsp zest from the orange
• 1 tsp Dijon mustard
• 1 Tbsp honey
• 1 Tbsp vinegar (sherry or apple cider)
• 1 Tbsp olive oil
• 1/8 tsp salt
• Pinch of black pepper

Preparation

1. Dressing: Combine all dressing ingredients in a jar, seal, and shake well. Refrigerate until needed.
2. Salad: Cut off citrus ends, peel by slicing around the fruit, and slice into 1/2-inch rounds, removing seeds.
3. Assemble: On a large plate/platter, layer arugula, citrus, pomegranate, fennel, and mint.
4. Serve: Shake the dressing again and drizzle over the salad to taste (you may not want to use it all) right before serving.